Something we call “Chinese Chicken” is totally not authentic, but totally yummy! Cube and cook chicken, add sliced celery, a can of baby corn, and some canned mushrooms. Make a mix in a big cup of a couple tablespoons of corn starch, some water and celery, and soy sauce to taste. Dump it in the pot, cover and wait for it to thicken. Serve over rice.

I have several ways to prepare chicken but one I use alot in winter is the “Lazy Chicken Non-Recipe”. Here’s how it goes… Rinse off enough chicken breasts for the people you want to feed well. Put 1/2 inch water and a slice or two of butter in a slow cooker. Set your chicken on top of this. Now for the veggies. Slice up some raw veggies…carrots, onions, celery, kholrabi…potatoes…whatever you want. If you use potatoes get them down around the chicken in the water and add the others on top. Sprinkle salt and pepper and a combintaion of your favorite seasonings on top or use a premade bought spice mix. Cover and set to cook for 4 hours. Set a timer for an hour. Every hour come back and spoon some juice over the chicken. When it’s done it will fall apart with a fork. Set Chix and veggies on platter and thicken up juice however you normally do, flour, cornstarch…whatever. Pour a lil sauce over the chix and serve the rest on the side. We do this chicken many ways. Just alter the veggies and seasonings:
Mexican: Cumin, Chili powder, Cilantro and a lil Coriander. Throw in some bell peppers, carrots and onions.
Italian: Thyme, Basil, Garlic and a lil coriander. ( I just love coriander lately) Cook pasta on the side.
French: Substitue the water with a white wine. Rosemary and Sage.
Asian: Use only 2 tablespoons of water. Use teriyaki or sweet and sour sauce over the top. Don’t throw in the veggies til the last hour or so. Pineapple or mandarins are nice too. Garnish with sesame seeds and serve with rice cooked on the side.
So easy.

Here is one of my favorite things to do with chicken (especially Zaycon chicken as it is boneless, skinless, and never been frozen). We bottle it! Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. Process pints for 75 minutes in a dial gauge pressure canner at 11 lbs pressure. For more details see

Our family loves my homemade healthy chicken nuggets. I dice the chicken up into about 2 inch pieces then soak in buttermilk with your favorite seasonings over night. I use granulated garlic, a little sea salt, pepper and paprika. Seriously, this makes the chicken so tender you wouldn’t believe it. The next evening I just roll the nuggets in some panko bread crumbs and a little italian bread crumbs with some additional granulated garlic and onion powder added in. Then lay on a sprayed tray and bake until done through. The panko makes them super crispy without needing to fry. My panko to italian mixture is usually 2 cups panko to 3/4 cup italian. If you get too much italian they still taste great but aren’t as crispy.

I am so excited to have been introduced to your sight! I am new to this and am so greatful for the savings that allow me to give my family a better quaility of life! I just “liked” Zaycon foods and Fabulessly Frugal on facebook! Thank you for everything you do!

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Fabulessly Frugal was founded on October 8th, 2008. Cathy and Monica started blogging about coupons and grocery store deals to help friends and family learn about their new money saving hobby couponing! They have taught thousands of women (and men) how to coupon in their popular coupon seminars and coupon class on DVD. But couponing changed overtime and so did Fabulessly Frugal. You can read about that here. At Fabulessly Frugal, our goal is to teach you to live fabulous on less! Cathy and Monica certainly do not do this alone. Fabulessly Frugal boasts a team of women who all work hard to bring you the best, Amazon deals, freezer meal recipes, frugal living tips, frugal crafts, and freebies the internet has to offer. Learn more about the founders and the entire Fabulessly Frugal Team.